In the days of Naruto Live

Chapter 874 208 Romeo (8)

This is a big mistake!

As soon as Payne's sharp teeth bit down, he immediately touched the crispy skin, as if they had bitten off a potato chip, and with a slight sound, the crispy skin broke.

However, there aren't too many obstacles, but it's easy to break through the crisp defenses and go right into the fatty venison.

Tender venison, like cotton, is as good as water, encased in a fang, and let it go.

Finally, when the tip of the tongue touches the soft venison, a wild, natural and unique taste explodes instantly!
"All right!"

As soon as Payne wanted to say something nice, he suddenly spit out a few drops of juice, splashing the corners of his mouth very brightly, quickly closed his mouth, and chewed it slowly.He said, "No, no, no.

The raw venison was so chewy that the good man couldn't stop it.

Even better, the unique raw venison also creates a different taste.

Yu Zhiboyan didn't simply skewer the deer and roast it on the grill, that's not it.

Yu Zhiboyan first took out the fur of the venison, emptied the internal organs, and then used it to inflate the inside, making it inflate like a balloon. Because of the larger volume, the skin naturally tightened.

Yu Zhiboyan is then brushed with oil and grilled on the grill, which maximizes the meat of the deer.

The crispy skin, the fat venison, and two different flavors are like Payne leading into a dream world, feeling the magnificent epic.

When the piece of venison was finished, Payne slapped his mouth and added the lips, his face not yet done.

Payne, although the body has been dead for a long time, the gate behind him is very long, but he can still feel this delicacy.

He never knew a deer, an ugly creature, could still be eaten, it was so delicious!
Even if the roasted venison enters the stomach, the delicacy is like a ghost, lingering in the mouth all the time, making him have endless aftertastes!
Then Payne looked at the rest of the venison and his eyes were about to turn green.

At this time, Pan completely forgot about the previous unhappiness, and there was only one thought in his mind.

"eat!"

Pan picked up the spirit of fighting the enemy, shot sharp blades with chopsticks, flew up with chopsticks, and created a false shadow.After a while, almost all the raw venison was in his mouth.

"eat well!"

"too delicious!"

Thousands of words of praise are condensed into a few short words, even if the mouth is full of greasy, it still cannot hide the satisfied smile on the face.

Yu Zhibo store, in the kitchen.

Just like Penn eating with great relish, Yu Zhibo is not idle and is preparing the next dish, which is called fried bullfrog.

Cleaning a bullfrog is a hassle, not what ordinary people think, just run through the bullfrog with clean water.

Because the bullfrog is a food, it is easy to have a large number of parasites in the body, so it needs to be very focused in the process of cleaning the bullfrog, peeling off the belly of the bullfrog to make it completely clear and clean.

At the same time, Yu Zhibo is ready to take a silver needle at any time, his eyes have opened three jade eyes for writing, and he has a unique dynamic vision. Parasites that are difficult to see only with the naked eye.

Most parasites are the size of a grain of rice, or even smaller.

This work depends on vision and craft, not slowness, which can easily lose the parasite and make it back to the bullfrog.

Of course, in fact, there are no parasites that can be picked out, which will not affect the taste, but will leave a lot of trouble for the guests.

Now some bullfrog takeaway shops, if they are just small businesses, it is generally difficult to completely remove the parasites on the bullfrogs, and there are many such news reports, but unfortunately there is no standardized management.

After washing, Yu Zhibo took out a clean dry cloth, sucked up the water from the bullfrogs, put them on a large plate, soaked them in spirits for disinfection, and added seasonings to marinate them.

After all this, the bullfrog will be cut into small pieces.

Of course, many chefs don't cut it, just the whole one, because it allows the guest to see the whole bullfrog, and with such a big slap, it will make the guest feel that he deserves it.

But in fact, this kind of fried bullfrog often has no real taste, and most of the taste is MSG and chicken essence.

I can only see Yu Zhibo's kitchen knife, like a meteor butterfly sword, flying in the air, drawing a mysterious trajectory, and cutting a few bullfrogs into small pieces.

Yu Zhibo seemed very focused, not distracted at all. In his eyes, only the knife and the bullfrog were in his hands. His thoughts had already integrated into the knife technique, reaching the realm of unity of man and knife.

At this moment, the kitchen knife in his hand had reached into his hand, and each knife, like the pen of God, cut it on the bullfrog.

Once upon a time, the big bullfrog was cut into small pieces, and if the fairy sprinkled flowers, it fell from the air and landed on the chopping block.

click!click!
When all the bullfrogs fell like raindrops, Yu Zhibo's eyes flashed a hint of satisfaction.

It's not easy!
After a long period of training, his knife skills have finally advanced to the advanced level of knife skills!
On the chopping board, all the bullfrogs were cut to almost the same length, lined up neatly, with criss-cross lines that looked like they were looking at each other.

This is it!
Then, Yu Zhibo took out lush garlic sprouts and bright red peppers from the kitchen.

Yu Zhiboyan's kitchen knife seemed to have magical powers, gently scraping the garlic sprouts, like peeling tofu, without any resistance, a piece of garlic sprout skin, as if pulled out from the silk, fell to the ground one by one.

For cutting peppers, Yu Zhiyong's knife is more flexible, like a cunning rabbit, with flying shadows, a section of crystal clear red peppers, all cut open.

After the ingredients were ready, Yu Zhiboyan picked up the Shenglong pot and put it on the stove.

Yu Zhibo didn't start cooking at first.

He scooped up a little cold water first, poured it into the dragon pot, and looked absorbed in it, as if the most devout believer had gone on a pilgrimage to wipe the dragon pot clean.

When the dirty water was poured out to dry, he turned on the stove and started heating the pot.

At this moment, the entire kitchen was eerily quiet.

At this time, Yu Zhibo's Shenglong pot was overheated, and the bottom of the black pot was bright red.

He poured the oil into it without delay.

AIDS!

A stabbing sound and a smell of oil spread.

Yu Zhiboyan waited to heat up the oil on the side of the dragon pot, and then poured in a small piece of bullfrog.

嘿，嘿！沙，沙！
When a little blood bullfrog fell into a hot oil pan, it was like sparks hitting the earth, and a fierce conflict broke out!

boom!
A sultry ring, the hot pot suddenly ignited, and the flame was like a fire snake, licking many bullfrogs angrily, and attached to it.

But Yu Zhibo didn't panic at all, holding the Dragon Pot in his hand, he pushed it violently.

For a while, the bullfrogs stood up, shot a beautiful and seductive arc in the air, and fell to the bottom of the pot one by one.

The whole movement, like flowing water, is pleasing to the eye, as if it is not cooking, but dancing ballet, elegant and beautiful.

In Yu Zhibo's hands, Shenglong Pot seems to have a soul!
As it cooks, the rich aroma, like a volcanic eruption, erupts suddenly.

Once upon a time, the fragrant nose overflowed, like the dew of Qiongjue fairy, which made people have endless aftertaste!
Gorham!Gorham!
The staff working in the kitchen immediately looked at each other and said in the same way:

"The boss seduced us again!"

The breeze blows and the smell of meat comes from the nose, making people feel relaxed and happy.

(End of this chapter)